5 large egg yolks, brought to room temperature
cup ¾ sugar
2 cups ¼ whole milk
1 inch vanilla pod, sliced half lengthwise
Pinch of salt


Whisk together the egg yolks and sugar until thick (about 2-3 minutes).
In a large saucepan, combine the whole milk, heavy cream, vanilla bean and a pinch of salt. Heat over medium heat, stirring over medium heat, until bubbles form and pop around the edges. Remove from heat.
Slowly whisk about ¼ of the warm mixture into the egg mixture; then add it all back into the milk mixture in the saucepan. Stir constantly over low heat until mixture is slightly thickened and begins to coat the back of a wooden spoon. Be sure to not simmer.
Fill a large stainless steel bowl with ice and water.
Strain the custard through a fine sieve (or a cheesecloth-lined colander) into a smaller stainless steel bowl, then set into the ice bath. Stir occasionally and let chill until completely cooled.
Transfer mixture to an ice cream machine and follow manufacturer’s instructions.
Best when served immediately, although it will keep in the freezer for up to a month.




Unlike North American ice cream, most (not all) Italian gelati are made with whole milk and egg yolks instead of cream, making them deliciously dense. Whole milk in Italy tends to be richer than in the United States, so many recipes here add a bit of cream to compensate.

This recipe is very rich. You can adjust the amount of egg yolks as well as use lower fat milk for a less creamy version. You can also add other flavors or fruits.

Here are a few tips when preparing a true Italian gelato:

Use the freshest ingredients possible: get your eggs, cream and milk at your farmer's market
If using fruit, buy what's fresh and seasonal
Opt for vanilla bean instead of extract
Bring eggs to room temperature: you'll stir less and prevent air from getting incorporated
Strain your custard: use a fine mesh sieve or a cheesecloth-lined colander
Eat it fresh from the machine or, if frozen, let it soften before serving


1.0 servings


Monday, December 21, 2009 - 12:03am

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